1 package Baker’s German Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
2.5 cups Swan Down Cake Flour
1 cup buttermilk
4 egg whites, slightly beaten
Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy; add egg yolks one at a time and beat after each. Add melted chocolate and vanilla. Mix well.
Sift together salt, soda, and flour. Add alternating with buttermilk and chocolate mixture, beating well. Beat until smooth. Fold in the beaten egg whites. Pour into three 9-inch cake pans lined with paper. Bake at 350-degrees 30 to 40 minutes. Cool.
Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound margarine, 1 teaspoon vanilla. cook and stir over medium heat until thickened, about 12 minutes. Add 1.5 cups Angel Flake coconut and 1 cup chopped pecans, beat until thick enough to spread.
Makes 2 cups, frost only cake tops.